“1984 White”

Brut D.O.P.

Classification
Metodo Classico Spumante Millesimato – Quality Brut White
Area of production
Castelnuovo Rangone (MO)
Variety
Pignoletto D.O.P. and Trebbiano di Castelvetro.
Cultivation Method
Guyot
Alcohol content
12.5%
Residual Sugar
5 gr/lt
Total acidity
8 gr/lt
Recommended serving temperature
8°C

The Metodo Classico 1984 White is a classic method of great personality: composed by a selection of Pignoletto D.O.P. grapes for their fine and delicate fruity scent, and Trebbiano of Castelvetro for its great acidity that lends to longevity this wine. All grapes are from a specific clay soil that gives the grapes those sapid notes we find in the glass. 1984 White is obtained from a first natural fermentation in a steel barrel and from a second natural fermentation in a bottle. Very slow fermentation at low temperatures to preserve all the aromatic richness that the wine yields during this phase. After a long rest in a bottle for 24 months on its yeasts, the wine is ready for the operation of disgorging (dégorgement à la volée), an operation requiring extreme accuracy as well as experience, that allows the remove, due to extra pressure, the fermentation deposit under the cork – the bottle is then immediately corked. After this long wait, we get a copper-colored spumante wine, with a fine perlage, lively and persistent. An intense and aromatic scent, with notes of ripe fruit and hints of bread crust. Fresh taste, with a great body/acidity balance. The mouth is tight and crisp, fresh, and vertical, with sapid notes, fine and sustained in the end. Ideal as an aperitif, but at the same time with its extraordinary balance, good body and length is able to support the whole meal pleasantly, especially seafood and white meat.

The Metodo Classico 1984 White is a classic method of great personality: composed by a selection of Pignoletto D.O.P. grapes for their fine and delicate fruity scent, and Trebbiano of Castelvetro for its great acidity that lends to longevity this wine. All grapes are from a specific clay soil that gives the grapes those sapid notes we find in the glass. 1984 White is obtained from a first natural fermentation in a steel barrel and from a second natural fermentation in a bottle. Very slow fermentation at low temperatures to preserve all the aromatic richness that the wine yields during this phase. After a long rest in a bottle for 24 months on its yeasts, the wine is ready for the operation of disgorging (dégorgement à la volée), an operation requiring extreme accuracy as well as experience, that allows the remove, due to extra pressure, the fermentation deposit under the cork – the bottle is then immediately corked. After this long wait, we get a copper-colored spumante wine, with a fine perlage, lively and persistent. An intense and aromatic scent, with notes of ripe fruit and hints of bread crust. Fresh taste, with a great body/acidity balance. The mouth is tight and crisp, fresh, and vertical, with sapid notes, fine and sustained in the end. Ideal as an aperitif, but at the same time with its extraordinary balance, good body and length is able to support the whole meal pleasantly, especially seafood and white meat.

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